Sunday, July 25, 2010

Nutella and Coconut Pinwheels

I'm not going to say that these were amazing, but I am going to say these are soooo good. And sweet. And chocolate-y and coconut-y, almost like a German chocolate cake but not really. Does that make sense? I wish I could have you over for coffee and one of these, because I know you'd be wowed.

The bread part is not as fine textured as I would have wished for; it was "raggedly" and "sturdy" to work with, I thought, but I am more than happy with the flavor and its ability to stand up and complement the filling.

The original recipe called this a "no knead", and perhaps it is, but I still found I needed to knead it a couple of minutes. I'll give you the recipe as it's written (my changes in procedure will be parenthetical).

In a small saucepan, heat the milk, sugar, salt and butter to 120*-130* Fahrenheit. Add the milk mixture, along with the eggs, to the 2 cups of flour. Beat with an electric mixer on low to medium speed for 30 seconds, then beat on medium speed for 3 minutes. Stir in remaining flour. (Knead for three or four minutes, if desired.) Cover and allow to rise in a warm place, until doubled, about 45 to 60 minutes.

Turn the dough out onto a floured surface. Cover and allow to rest for 10 minutes. In the meantime, grease a large baking sheet, set aside.

Roll dough into a 12-inch by 9-inch rectangle. Spread 2/3 cup hazelnut spread on the dough, leaving a 1-inch edge along one side of the dough. Sprinkle coconut on top of spread. Roll up the rectangle, starting from the long side where the filling is spread to the edge. Pinch dough to seal. (I moistened the edge with a tiny bit of water to add some stickiness back to the dough to make it easier to seal.)

Slice in nine pieces. (I sliced into 12 rolls. Also I cleaned the knife in between cutting slices to keep the slices neat.) Arrange on cookie sheet, leaving ample space in between. Cover and let rise in warm place until doubled in size (about 45 minutes.)

In the meantime, preheat the oven to 350* Fahrenheit. Bake 15 to 20 minutes or until golden. Cool 5 minutes and transfer to wire rack. Drizzle with icing.

Nutella Icing

In a small bowl stir together remaining hazelnut spread and 2 to 3 tablespoons milk or until desired drizzling consistence is achieved.

About Me

I am an old-fashioned girl at heart, loving old recipes, while still embracing the new. I look for simplicity, deliciousness, and frugality, with an occasional splurge. Many memories are made around food. Let's make good memories together!